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Celery Root Puttanesca

“Puttanesca is already pretty virtuous. The real trick here is the celery root noodles. Instead of just swapping in a gluten-free pasta or zoodle, I wanted to pick a noodle alternative that really adds something to the dish. The subtle sweetness of celery comes through as a foil for all the umami rich ingredients in the sauce.” —Seamus Mullen

Serves 4

For the sauce:

4 tablespoons extra virgin olive oil

3 cloves garlic, thinly sliced

4 anchovy fillets

1 28-ounce can of San Marzano tomatoes

¼ cup thinly sliced caper berries

1 Fresno chili, seeded and minced

½ cup black Beldi olives, cut in half

salt and pepper

1 tablespoon balsamic vinegar

to serve:
4 cups spiralized celery root

basil, parsley, and fresh oregano to garnish

1. In a large pot, heat the oil over medium heat. Add all the sauce ingredients and reduce to a simmer for 15 minutes. Season to taste.

2. Add the spiralized celery root and cook in the sauce for 5 minutes or until just tender. Serve immediately and garnish with fresh herbs.